Sweet Potato + Black Bean Burrito Bowl
Flavorful, Hearty and Satisfying!
This dish has been on repeat in our house! We are all loving the Rice and Beans and the rest is completely adaptable to all the various tastes in our house. My husband loves his as a burrito, the boys love theirs with chicken. I love it like this!
It is based on our Sweet Potato + Black Bean Enchildas, but so much easier to adapt to tastes and mood.
The bowls take about 45 minutes beginning to end — that includes all the chopping, roasting and sauteing. But can be partially or fully prepped ahead and heated up– which is what works best for us, especially on weekdays when everyone’s schedules are busy.
The bowl is made with real, whole foods ingredients and it comes together really quickly.
The rice and beans is simply cooked brown rice and canned black beans quickly sauteed with onions, jalapeno (don’t be scared — they are de-seeded and not spicy at all!) and salsa. For us personally, these are ingredients we always have in the house. And we love using the already cooked brown rice because we almost always have some cooked rice in the refigerator. Once all sauteed together, this dish stays well and can be quickly reheated.
Paired with spiced and roasted sweet potatoes, which can also be made ahead and avocado, it is a totally satisfying meal.
More on the enchilada sauce… recipe adapted from Cookie + Kate, it is a simple recipe with lots of yummy spices and it comes together quickly. You could always use a store bought sauce but we think this is definitely worth the 10 minutes to make it! It adds the yummiest flavor when drizzled on the rice and beans.
If you have extra enchildas sauce it can be used to make Spiced Chickpea + Kale Slaw Tacos or even turn the chickpea tacos into a big salad.
Hope you love this bowl as much as we do!
Scroll down for recipe and leave a comment if you try.
Sweet Potato + Black Bean Burrito Bowl
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Meatless Monday, Taco Tuesday, Veggies
Cuisine: Gluten-Free, Vegan
- 4 cups sweet potatoes, cubed into 1 inch cubes (2 small-to-medium sweet potatoes)
- 1-2 tablespoons olive oil, avocado oil or neutral oil of choice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt, more to taste
- 2 tablespoon olive oil, avocado oil or neutral oil of choice, divided
- 1 cup yellow onion, diced
- 1 5 oz can black beans, rinsed and drained
- 2 cups cooked and warm brown rice
- 1 cup already prepared salsa
- 2 tablespoons jalapeño, seeded and finely chopped
- squeeze of fresh lime juice, optional
- 3 tablespoons olive oil
- 3 tablespoons gluten-free all-purpose flour
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons gluten-free plain tomato paste
- 2 cups gluten-free vegetable broth
- 1 teaspoon apple cider vinegar
- Black pepper, to taste
- gluten-free tortilla of choice
- chopped fresh cilantro for garnish
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Place sweet potatoes in a large bowl, add olive oil to very lightly coat (about 1 tablespoon), cumin, chili powder and salt. Toss to combine.
- Place sweet potatoes in a single layer on baking sheet and bake for 25 minutes, or until tender and edges getting crispy. Set aside.
- While the sweet potatoes roast, in a large skillet, heat 2 tablespoons olive oil over medium heat.
- Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes.
- Add jalapeño and saute 1-2 minutes.
- Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is, feel free to add a bit more salsa while stirring and heating the mixture). Remove from heat.
- Optional: Give is a squeeze of lime juice if desired-- I have done this from time to time for a little tang.
- Measure the flour and spices into a small bowl and place your tomato paste near the stove.
- In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
- Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
- Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Low heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
- You may not need all the sauce but it keeps well in the refrigerator for several days and works great with chickpeas (see Spiced Chickpea Tacos).
- In each bowl, or on each plate, add roasted sweet potatoes, a large scoop or two of rice and beans, ½ an avocado and a gluten-free tortilla if using. Serve enchiladas sauce on the side or drizzle over rice and beans. Serve and enjoy!